Previously in this series:
#1 Series rules and pork stir fry in caramel sauce
#2 Salmon baked with fennel and black olives
#3 Tagliatelle with courgettes & sun blushed tomatoes
#4 Avocado & blue cheese bites
Today we are back to Five or less ingredients series. Accordingly to series rules (that you can find in the first post of this series) I have excluded salt and pepper from the list of ingredients. I have seen similar recipe in one of the recent Good Food magazine, however I did not have all of the ingredients and I realised that tart that I have made actually fits in this series. You can fit 4 eggs in, I made it with 2 and served 2, for lunch.
Spinach and egg tart
400g fresh spinach, roughly chopped
2 tsp olive oil (I used garlic infused)
some freshly grated nutmeg
375 rolled puff pastry
freshly ground black pepper
Heat the oven to 180 C (fan).
Place the rolled puff pastry on a baking tray lined with baking paper and fold it's edges onto itself making a kind of overlap, about 1.5cm wide. Cover the edges with pieces of kitchen foil and pierce middle of the pastry with fork few times. Place in the oven and bake for about 10 minutes.
Fry the spinach in the oil until wilted. Season with salt, pepper and nutmeg.
Remove the pastry from the oven, uncover the edges and beat the middle with a wooden spoon if it puffed too much. Transfer the spinach onto the pastry leaving some space for eggs. Crack one egg in each space, season with salt, pepper and bake for about 10 minutes.
Remove from the oven, divide into portions and serve immediately.